This is so simple and my absolutely favourite way to cook asparagus. I gives it lovely nutty taste, while sealing in all the goodness.
|1 lb||Fresh asparagus spears|
Rinse asparagus and break off woody ends. Pat dry. Heat a large flat skillet to med high (I use Teflon). Do not add any water or oil. Place the asparagus in the pan in a single layer. As they cook you will here cracking. Turn the continuously so they don't burn, but they should get a little browned. When they are bright green with little scorch marks, remove from heat (about 3-5 min) with a pat of butter.
This made a lovely side for the broccoli and chees stuffed chicken, but I am sure it would be great with some of the others as well.
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